Last week on the season premiere of The Taste, my first pick for my team was Don Pullum. The Texas winemaker won me over with his deep-fried oyster with a Thai-based gastrique and jalapeño hot sauce. It was a big mouthful with a bold taste, and the flavors really just called out to me.

Don’s oysters reminded me of my recipe for Coconut Fried Chicken. This dish packs a punch, pulling inspiration from Thai cuisine with coconut milk, curry, and chilies. It’s one of my favorite things to serve at a party—you’ll find that people won’t be able to say no to a heaping plate of this flavorful fried chicken.

As I was reading the July issue of Food & Wine I came across two well accomplished chefs in Nashville that are reinventing the way we look at Southern cooking or Soul Food. Over here we are all about reinventing traditions, making new with the old, or as Marcus would say, “Taking a step back, before we take a step forward”. Especially when it involves adding tea and spices to the mix.

By Suzannah Schneider

Meet the Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More